This salad is a bit unusual because it is made using glass noodles. It is vital that you do not mix this salad in advance as the noodles will soak up all the sauce and become very stodgy. You can also add cooked prawns or dried shrimps to this salad to make it a bit different. In Thailand it is often served with fungus or ear mushrooms in it.
|100||g||glass noodles (soak in water for 10 minutes and then cut into 15 cm (6 inch) lengths)|
|100||g||pork (finely minced and boiled in water or coconut milk until it is cooked. Reserve 60mls (4 tablespoons) of the water/coconut milk.)|
|5||clv||garlic (or pickled garlic - crushed )|
|10||red chillies (small, thinly sliced)|
|30||g||chinese celery (chopped)|
|1||tomato (cut in ½ lengthways and then thinly sliced)|
Put the glass noodles into some boiling water and leave for about 1 minute and then drain. Transfer the glass noodles into a bowl of cold water and leave for 1 minute.
Strain the glass noodles and put them into a bowl along with the pork, water, garlic, onion, chillies, Chinese celery, fish sauce, lime juice and tomato. Mix thoroughly and check the seasoning.
Serve garnished with the prawns and coriander leaves.